| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Vegtime3 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Collard greens with tough stems removed |
|
|
And leaves coarsely shredded |
| 1 |
|
Clove garlic; minced |
| 4 |
c |
Low-fat milk; rice milk or soy milk |
| 1 |
c |
Fresh or frozen corn kernels |
| 1 1/3 |
c |
Fine yellow cornmeal |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
c |
Shredded low-fat |
|
|
Extra-sharp cheddar cheese |
| 1 |
tb |
Chopped fresh sage |
| 1/2 |
ts |
Hot pepper sauce or to taste |
| 1/4 |
ts |
Grated nutmeg |
INSTRUCTIONS
8 SERVINGS OVO-LACTO
This creamy pudding recipe uses two American favorites: collard greens and
cornmeal. While the egg lightens and enriches the dish, it isn't absolutely
necessary; feel free to leave it out or substitute 2 egg whites.
In large saucepan, heat oil over medium-high heat. Add collard greens,
cover and cook until wilted, about 2 minutes. Uncover pan, add garlic and
cook, stirring often, 2 minutes longer. Transfer greens to plate and set
aside.
Add milk and corn to pan and bring mixture to a boil over medium-high heat.
Reduce heat to medium-low and slowly whisk in cornmeal. Cook, whisking
constantly to break up any lumps, about 2 minutes. Add egg and whisk well.
Cook, whisking constantly, until thickened, about 2 minutes. Stir in
cheese, sage, hot pepper sauce, nutmeg and reserved collard greens and
whisk until cheese melts. Serve immediately.
PER SERVING: 230 CAL.; 17G PROT.; 6G TOTAL FAT (3G SAT. FAT); 28G CARB.;
36MG CHOL.; 184MG SOD.; 4G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 54
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